When legendary chef Jacques Pépin was growing up in France, his family always served goose on Christmas Eve. The French holiday centerpiece is also a tradition in Britain, Denmark, and Germany. Here ...

PLUCKING A LIMIT of a Canada or snow geese is—let’s face it—an onerous chore. And the meat from some old geese is just never going to be tender, no matter which culinary spells you cast. That’s when ...